Inspiration for this salad came from Bon Appetit, back in 2018. I changed a few details, but two things make this preparation special: fresh tarragon leaves and orange flower water .

ORANGE AND AVOCADO SALAD WITH PISTACHIOS
(slightly modified from Bon Appetit)

2 Navel oranges
2 Blood oranges
2 tablespoons fresh lemon juice
1 teaspoons orange-flower water
Large pinch of kosher salt
2 avocados, cut into large pieces
3 tablespoons roasted pistachios
fresh tarragon leaves to taste
Extra-virgin olive oil (for drizzling)

Using a paring knife, remove peel and white pith from oranges. Slice into rounds, then cut into 1-inch pieces. Transfer to a medium bowl and add lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.

Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

ENJOY!

to print the recipe, click here

Comments: I advise you to exercise restraint with the orange-flower water, because you don’t want to go the perfume route… It will give it a background of flavor that is hard to define, until you ask your dining companion: “Do you taste the orange-flower water?” Once you know it is there, your tastebuds recognize it and it’s very special. I rarely use fresh tarragon, and was lucky to find some at our grocery store. It beautifully complements the salad. I confess to going back and picking some extra pieces of orange after dinner was over. Almost as if it was the dessert course. I doubt anyone would criticize me…

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